Ingredients:

  • 3 lbs sweet potatoes (Garnet or Jewel), peeled and sliced into 1-inch rounds
  • 1/2 tsp fine sea salt
  • 4 tbsp unsalted butter, room temperature
  • 1/4 cup full-fat milk
  • 2 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fresh cracked black pepper

Instructions:

  1. Peel the sweet potatoes and slice them into uniform 1-inch thick rounds to ensure even cooking without waterlogging.
  2. Place the potato rounds in a large heavy-bottomed pot and cover with cold water by at least an inch.
  3. Add the salt. Stir in the 1/2 tsp sea salt. Note: Salting the water seasons the potato from the inside out.
  4. Bring the water to a boil, then immediately reduce heat to a gentle simmer to maximize amylase activity for natural sweetness.
  5. Simmer for 20 minutes until a paring knife slides into the center with zero resistance.
  6. Drain the potatoes thoroughly in a colander for 2 minutes, then return them to the hot pot for 60 seconds to allow excess surface moisture to steam off.
  7. While the potatoes drain, whisk the 1/4 cup milk and 2 tbsp maple syrup together and warm them slightly.
  8. Process the potatoes using a potato ricer or heavy-duty masher for a smooth consistency.
  9. Using a silicon spatula, fold in the room-temperature butter, milk, maple syrup, cinnamon, and black pepper until a stable, creamy emulsion is formed.